<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="178196">蘑菇香草乌冬面</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蘑菇</a></label></span><span class='right'>100g</span>
					</td><td>						<span><label   class="fcbm inblok">乌冬面</a></label></span><span class='right'>100g</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">鲜罗勒叶</label></span><span class='right'>20g</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">牛肉酱</label></span><span class='right'>20g</span>
					</td><td>						<span><label class="fcbm inblok">干莳萝</label></span><span class='right'>少许</span>
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					<h2>蘑菇香草乌冬面的做法步骤</h2>
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							<p><span class="fwb">1.</span> 蘑菇清洗后处理干净，罗勒叶用手轻轻洗去表面灰尘即可。锅中水烧开，放入蘑菇焯烫一下，捞出沥干。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/6/0/f/yuan_60b220b7508a028b25ec9ea230be2e8f.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">2.</span> 锅中加入少许炒菜油，油温6成热后放入葱花爆香锅底，放入蘑菇同炒。放入乌冬面同炒。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/e/8/e/yuan_e8b0b4a8f68efd8c91ad6316ace8531e.png" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">3.</span> 放入牛肉酱翻炒上色。炒匀后关火，扔一把罗勒叶，装盘后在撒上少许莳萝即可。<br /></p>
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					<h2>小贴士</h2>
					<p>1、蘑菇我用的是平菇，也可以选用鸡腿菇或者鲜香菇，炒完也会保留一定的口感。不过不推荐使用金针菇，金针菇较细，吵完后也较软，和乌冬面的口感不搭。<br />2、面条我选择的是鲜乌冬面，口感更劲道、饱满。炒这类面条的时候建议选择不需要水煮的面条，这样炒出来的面条比较干香。<br />3、牛肉酱可以用市售的，既省事还方便。但市售的牛肉酱会偏咸，所以不用再添加盐和酱油了。<br />4、炒蘑菇之前建议用热水焯烫一下，这样再炒的过程中就比较不容易出水，味道也会比较好。<br />5、香草的香气来源于植物的挥发油，所以不易久泡在水中，用手轻轻洗掉灰尘即可。</p>
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